INGREDIENTS
Coffee cake
- 1/3 (75g) cup unsalted butter
- 1/3 (70g) cup brown sugar
- 90ml (long shot) Pod & Parcel coffee
- 1 egg (lightly beaten)
- 1 cup (150g) of self-raising flour
- 1/2 (75g) cup of chopped pecans
Coffee icing
- 1 ½ Cup icing sugar
- 1 tbsp (10g) unsalted butter
- 1-2 tbsp (short shot) Pod & Parcel coffee
INSTRUCTIONS
Step 1
Preheat the oven to 180C (160C fan-forced). Grease a medium/small loaf pan and line with baking paper.
Step 2
Add the butter and sugar to a medium saucepan. Stir on low heat until dissolved, then remove from heat and leave aside to cool.
Step 3
Once the butter/sugar has cooled, add in the egg and Pod & Parcel coffee. Mix well until combined.
Step 4
Add in the flour (ideally sifted) and chopped pecans. Gently fold together until just combined (try not over stir!).
Step 5
Pour the batter into the loaf pan. Cook cake for around 20-25 minutes. The cake is ready when a skewer inserted in the middle comes out clean and when the top of the cake springs back when you lightly press it.
Step 6
Remove cake from tin and allow to cool on a wire rack (avoid icing the cake until it has properly cooled)
Step 7
To prepare the icing, add the icing sugar, butter and coffee to a small bowl/saucepan. Place bowl/saucepan over a pot of gently simmering hot water. Stir until smooth and shiny, then pour over the cake.
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